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Storage Stability of a Processed Ginger Paste
Author(s) -
BARANOWSKI J. D.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb12982.x
Subject(s) - odor , shelf life , food science , chemistry , gingerol , refrigeration , warehouse , business , organic chemistry , marketing , mechanical engineering , engineering
A processed paste was prepared from fresh ginger so that a convenient, shelf‐stable product with the odor characteristics of fresh ginger could be manufactured from ginger produced in excess of fresh market demand. The paste was sampled periodically for color by Hunter YI index, odor by trained panel and (6)‐gingerol (the major pungent component) by HPLC. This product was found to have a fair shelf‐life under refrigeration, but degradation of color, odor and (6)‐gingerol made the paste unacceptable after 8 wk storage at 25°C or 37°C.